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A pasta variety that is cut into very fine strands that are slightly thicker than vermicelli. It is most suitable for boiling and served with a sauce.

Strands of pasta that are coiled into a shape resembling a spring. Similar to fusilli bucati, only spiralini is shorter and coiled closer together.

Tube pasta with diagonally cut ends, similar to penne but longer in length. Mostaccioli is approximately 2 inches long and is available with a smooth or ridged surface.

Tiny pasta tubes that are a smaller version of tubetti. They are most often used in light soups and broths.

Small tubular pasta, which are similar to ditalini pasta only slightly longer in length. They are most often used in soups but can be used in other dishes.

Tube pasta similar to rigatoni. Tortiglioni is narrower in width than rigatoni and its surface ridges spiral around the tube, rather than run parallel to the length as they do on rigatoni.

Circles of pasta that are folded in half to form a half circle after the filling is added and then twisted to form the shape of a little hat.

A type of pasta product made with quinoa flour, which is a type of flour ground from the seeds of the quinoa plant: a plant cultivated mainly in South America as a major grain-like crop.

Narrow Umbrian pasta ribbons that are thicker than spaghetti and look similar to shoestrings. The thickness of this pasta provides for a chewier texture.

Wide, flat ribbon pasta that has rippled edges on both sides. Reginette is similar to lasangette. This wide flat pasta is also found named reginelle.

A pasta strand very similar to vermicelli. Both thin spaghetti and vermicelli are slightly thinner than spaghettini.

A pasta that is similar to penne but has a slightly wider diameter. Penne zita is approximately 1 1/2 inches long.

Short tube pasta with diagonally cut ends. This pasta is a short, stubby version of penne.

A narrow width pasta tube. It is has a mostly straight shape and is approximately 1 inch in length.

Twisted pasta that is similar to rotini, only larger in diameter.

A Ligurian pasta that are small twisted lengths of pasta. It is a smaller variety of trofie. If not available substitute strozzapreti.

A Turkish pasta made of a small square of pasta with a meat filling added, which then has all four corners gathered together forming a ball.

A flat ¾ inch wide pasta that has rippled edges on both sides. The ends of this pasta have been cut diagonally instead of straight across, adding an interesting look to the pasta.

Any type of pasta that has been enhanced with the chemical substance extracted from the ocean squid so it becomes very black in color.

A wide pasta tube that is ¾ to 1 inch in diameter and 2 ½ to 2 ¾ inch in length. The end of this pasta are cut diagonally.